Asian Chicken Noodle Salad Recipe

Ingredients for Asian Chicken Noodle Salad

• Rice Noodles
• Chicken
• Carrot
• Green Bell Pepper
• Green Onions
• Water Chestnut
• Thai Sweet Chili Sauce
• Canola Oil
• 1 tablespoon rice vinegar
• Lemon, Juice Of
• 2 tablespoons soy sauce
• Gingerroot
• Dry Roasted Peanuts
• 12 wonton wrappers
• Kosher salt to taste

How to Make Asian Chicken Noodle Salad

1. Cook rice noodles according to package directions. Drain and rinse with cold water to cool.
2. While noodles cook, prepare the dressing: In a small bowl, whisk together 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon peanut butter, 1 tablespoon sesame oil, 1 teaspoon honey, and 1/2 teaspoon chili garlic sauce.
3. If using rotisserie chicken, shred 2 cups. If using chicken breast, prepare teriyaki chicken: Slice 2 boneless, skinless chicken breasts into strips, brush with teriyaki sauce, and broil for 5-7 minutes per side, or until cooked through.
4. Preheat oven to 375°F (190°C).
5. Prepare wonton crisps (optional): Stack 12 wonton wrappers and cut in half diagonally. Arrange on a foil-lined baking sheet. Lightly coat with cooking spray and sprinkle with kosher salt. Bake for 10-12 minutes, or until golden brown.
6. In a large bowl, combine the cooked noodles, 2 cups shredded chicken, 1 cup shredded carrots, 1 cup shredded green bell pepper, 1/2 cup chopped red bell pepper, 1/2 cup chopped red onion, and 1/4 cup chopped cilantro.
7. Pour the dressing over the salad and gently toss to combine.
8. Drizzle with additional chili garlic sauce (to taste).
9. Sprinkle with 1/4 cup chopped peanuts.
10. Toss gently and serve immediately, garnished with wonton crisps if desired.